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GraciousPart13 added this location
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O boufés Wien Reviews from The Last Year
If I go again, I’ll only order wine and appetizers - the main dishes are not worth it.
One expects something really special from a Michelin chef, and our appetizers were really good. The carp roe taramasalata had an unusual texture and went well with warm homemade bread; and smoked catfish was surprisingly tasty: covered with a light mustard-seed sauce, it didn’t have the characteristic catfish smell, which is a big plus. But for some reason, we were given only spoons and forks with our appetizers, so I had to ask for knives - was one supposed to cut smoked fish with a spoon? The wine suggestions from the manager were good. Based on those, we got a bottle of “natural” Grüner vertliner with bitter undertones - nice and fresh. During our conversation, I expressed surprise over their selection of unfiltered wines and was offered a very generous tasting for my education. That was a nice touch. But when we got to the main dishes, things got a bit sour. There was a very limited choice of main dishes (three, to be exact): some sort of mixed-meat meatballs with this and that; prawns saganaki, and vegetarian ravioli, again with all sort of fancy-sounding ingredients. But to put the fancy vocabulary aside, it really boiled down to meatballs, prawns and ravioli. Well, meatballs were out of the question - a meatball is a meatball, no matter, how fancy you make it sound, - and the same applies to ravioli. So prawns were ordered. And while they came in a wonderful sauce, they were raw. I guess, one does not question the food preparation by a master chef, but I did. And the reaction of the waiter was a look of great surprise, so maybe I was not completely crazy. But he went down to the kitchen for a consultation and came back with a term: the prawns were supposed to be “glasig”, which, according to my dictionary means glazed. Or transparent? - I dunno. Intimidated by the terminology, I did eat the raw prawns with a wonderful sauce. But I didn’t enjoy them. For desert, we got some sort of black currant cones with almond ice cream, which were nice, but nothing special. So on the whole, the bistro is ok, but not really outstanding. The service is good, but our guy was juggling five things at a time, and didn’t refill our wine glasses, when needed. And I didn’t get the hierarchy: the room is small, with several steps leading down to the kitchen, and the waiters could have very well brought up the dishes themselves. Yet they had a special “go-girl” go up and down, who would bring the trays up and just stand there, waiting for the waiters to serve the food. I felt sorry for her as she obviously was not allowed to approach the customers. She was well trained and did a good job, but why? Too much pomp and circumstance for a small place.
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